A strawberry juice drink is described along with a method of producing the drink.
The drink is made solely from strawberries without being blended with other fruit
or fruit flavorings. A blend of strawberries having a Brix reading above 6.5
is pureed and filtered and/or centrifuged to remove seeds and large pulp solids.
An enzyme is added to the pureed juice stock to reduce fiber length. Water is added
to form a mixture of between 25% and 45% water and between 55% and 75% pureed juice
stock by volume. A hydrocolloid gum, ascorbic acid and a low calorie sweetener,
preferably sucralose, are added to the mixture. The resulting juice brink is nutritious,
refreshing and has less than half the calories of orange juice.